CookEat Recipe
Stewed Figs and Raisins in Claret
Dried figs and raisins gently stewed with claret, lemon rind and cinnamon.
Method
Steps
Step 1
Put the one pound dried California figs in enough cold potable water to soak them. Cover and refrigerate at 40°F or colder for four hours, then drain and discard the soaking water.
Step 2
Put the drained figs in an enamelled saucepan with the half pound seeded California raisins with their seeds removed, one and a half ounces granulated sugar, the rind from a quarter lemon, a small piece of cinnamon stick and one gill claret. Add only enough separate fresh water to nearly cover the fruits.
Step 3
Cover and let boil gently for twenty-five minutes as a guide, continuing until the fruits are softened. Remove the pan from the heat and let stand for thirty minutes.
Step 4
Remove the lemon rind and cinnamon. Pour the fruits and their syrup into a deep compote dish and serve promptly.
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